MenuDelicious vegan tacos made with creative substitutions for a healthier twist. Perfect for practicing recipe adapting skills!
Rinse and drain the black beans, then place them in a mixing bowl.
Per serving
Chop the red bell pepper and avocado into small pieces and add to the bowl with black beans.
Add corn kernels, chopped cilantro, cumin, and salt to the mixing bowl. Squeeze lime juice over the mixture and toss gently to combine all ingredients.
In a skillet, heat olive oil over medium heat. Add the mixture from the bowl to the skillet and cook for about 5 minutes, stirring occasionally.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side until soft and pliable.
Assemble the tacos by placing the bean mixture on each tortilla. Top with additional cilantro if desired and serve immediately.